Spinach Lasagna Roll-Ups – classic dish with a twist! Spinach lasagna roll-ups are easy, delicious, elegant and fun to eat!
SPINACH LASAGNA ROLL UPS
It’s the end of January and I have Valentine’s Day and our Anniversary on my mind. I am in full prep mode for our special month. Our favorite dishes will happen and the desserts that we love. One of our favorite foods is definitely lasagna. We love Italian food and lasagna seems to be the most popular dish. Today, we are taking it to a new level. With just a simple twist, our lasagna turns into elegant roll-ups that are perfect to be served for a romantic meal or celebratory family dinner. It’s so easy, you can make it on a weeknight or during a lazy weekend!
Spinach Lasagna Roll-Ups Ingredients:
- oven-ready lasagna noodles
- ground beef
- Italian seasoning
- dried oregano
- salt and pepper
- crushed tomatoes
- ricotta cheese
- fresh spinach
How to make Lasagna Roll-Ups?
To make the sauce: cook ground beef until no longer pink. Add seasoning, chopped onion and minced garlic. Cook 2 minutes. Add crushed tomatoes, stir in and simmer.
Spread 4 to 5 tablespoons of sauce on the bottom of a casserole dish.
Mix together ricotta cheese, egg and spinach. Reserve half a cup of mozzarella and half a cup of Parmesan for topping. Add the rest of both cheeses to the ricotta mixture and stir in.
Cook noodles (according to package instructions) until al dente.
Place 2 tablespoons of cheese mixture on each noodle. Spread with an offset spatula or a spoon. Top with 1 tablespoon or so of meat sauce. Roll each noodle and place in prepared casserole dish.
Top each roll up with remaining cheese mixture and meat sauce. Top with reserved mozzarella and Parmesan.
Cover loosely with foil ( make sure it does not touch the toppings) and bake for 30 minutes.
Can I make this dish ahead of time?
Yes! The lasagna roll-ups can be prepared and baked ahead of time and frozen for up to 3 months. You can prepare the dish and store it in the fridge for up to 2 days before baking. You can store leftovers in a closed container for up to 2 days in the fridge.
What to serve with Lasagna Roll-Ups?
These lasagna roll-ups are so elegant yet so easy to make. If you want to impress your loved one or make a bit of a fancy dinner for your family to celebrate a special moment, add this recipe to your menu. Pair it with the Perfect Caesar Salad and a side of our One-Hour Skillet Focaccia for one satisfying meal that everyone will love.
Lasagna Roll-Ups variations:
- meatless: use sauteed mushrooms in place of meat for the umami flavor in the sauce; you can also use tofu crumbles
- low-carb: use zucchini or eggplant slices in place of noodles
- quick and easy: use store-bought spaghetti sauce in place of crushed tomatoes and seasoning and use penne, bow tie or any other bite-size pasta to turn this recipe into a casserole.
More Pasta Recipes:
- Spinach Dip Chicken Pasta
- Instant Pot Tuscan Chicken Pasta
- Spaghetti alla Carbonara
- Garlic Butter Mushroom Shrimp Pasta
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!
Spinach Lasagna Roll Ups Recipe
- 12 oven-ready lasagna noodles
- 8 oz ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2.5 cups crushed tomatoes
- 15 oz ricotta cheese
- 1 large egg
- 2 leaves handfuls fresh spinach about 2 cups
- 2 cups freshly grated mozzarella cheese
- 1.25 cup shredded Parmesan cheese
- Preheat oven to 350 degrees F.
- In a large saucepan, cook ground beef until no longer pink. Add salt, pepper, Italian seasoning and oregano. Stir in. Add chopped onion and minced garlic. Stir in. Cook 2 minutes.
- Add crushed tomatoes, stir in and simmer for 10 to 12 minutes or until the onions are soft.
- Remove meat sauce from heat. Spread 4 to 5 tablespoons or sauce on the bottom of a 13" x 9" casserole dish. Set aside.
- In a large mixing bowl, mix together ricotta cheese and egg. Stir until smooth. Add spinach and stir in. Reserve half a cup of mozzarella and half a cup of Parmesan for topping. Add the rest of both cheeses to ricotta mixture and stir in. The mixture should be thick.
- Cook noodles (according to package instructions) until al dente.
- Place cooked noodles on a large baking sheet. Place 2 tablespoons of cheese mixture on each noodle. Spread with an offset spatula or a spoon.
- Top with 1 tablespoon or so of meat sauce. Keep it away from the edges of noodles, for neat roll-ups. Roll each noodle and place in prepared casserole dish.
- Top each roll up with about a tablespoon of remaining cheese mixture and meat sauce. Top with reserved mozzarella and Parmesan.
- Cover loosely with foil ( make sure it does not touch the toppings) and bake for 30 minutes. Remove the foil and let stand in room temperature for 10 minutes.